Chestnut Tiramisu
Valentine's Day Lacto-Ovo Vegetarian Recipes Desserts Italian Eggs Cheese
Tiramisu reloaded 😉
Below I've listed the ingredients for a large portion, but I made it from the cream left over from yesterday's classic tiramisu. To what I had left I added 100g chestnut puree. Normally the puree should be added just before the Mascarpone, but since I already had the cream prepared, I mixed the puree with about 2 tablespoons of cream and then incorporated it into the rest. Despite this, it stayed quite fluffy and was just enough for one glass.
For New Year's Eve, I envision this dessert prepared in cappuccino cups, something like this (see photo), with the last layer of cream slightly exceeding the rim of the cups. The cream is fluffy, so it perfectly imitates milk foam. This serving style works perfectly for a buffet, but not only. Keep refrigerated until serving time and only then dust with a little cocoa.
Ingredients
200g ladyfingers
500g Mascarpone cheese
500g chestnut puree (I used the Hungarian one with rum)
80g sugar
5 egg yolks (at room temperature)
3 egg whites (at room temperature)
1 packet vanilla extract (or 2 teaspoons homemade vanilla extract)
3 tablespoons rum
4 tablespoons Bailey's (or amaretto, bourbon)
1 cup strong espresso coffee (unsweetened)
1 tablespoon cocoa
1 slice of lemon
How to prepare chestnut tiramisu
- Start by preparing the espresso and let it cool completely. When cold, put it in a deep bowl and add the rum and optionally 2 tablespoons of Bailey's.
- Then use the lemon slice to degrease the bowl where you'll make the cream and the bowl where you'll beat the egg whites.
- Beat the egg yolks with sugar until the sugar is completely dissolved. Add the chestnut puree and mix well. Then add the Mascarpone cheese and blend well until you get a smooth cream. Add the rest of the Bailey's and vanilla and blend.
- Beat the egg whites until stiff peaks form. Add them to the cream in 3 batches, mixing gently, from top to bottom, preferably with a balloon whisk.
- You can use a loaf pan like for classic tiramisu to assemble the tiramisu. But for a more modern version, suitable for a buffet-style meal, you can use cup glasses or cappuccino cups. Place a layer of cream on the bottom of the cups.
- Then place a layer of ladyfingers dipped in coffee and broken into 3-4 pieces to fit in the cup. Be careful - the ladyfingers should only be quickly dipped in the coffee and removed immediately, don't leave them in the coffee even for a second as they'll get too soft. Then place a layer of cream over the ladyfingers, about 1cm thick... continue like this, with alternating layers, until the glasses are full, with the last layer being cream. Ideally, the last layer of cream should slightly exceed the rim of the glass, and you can make swirls in it with a spoon.
- Refrigerate for at least 4-5 hours.
- Before serving, dust with a little cocoa, using a fine tea strainer.
Tiramisu cream
Tiramisu cream with chestnut puree
Chestnut Tiramisu
